Lime Bar Cake

Here’s a simple, easy-to-cut afternoon tea cake which can be made with fragrant limes – or with lemons when they’re in season. If using lemons, you’ll need one large juicy one.
It’s a good idea to roll the lime (or lemon) on the bench top before squeezing to extract as much juice as possible for the syrup.

Inroduction

About this Recipe

By: Sheridan Rogers

Here’s a simple, easy-to-cut afternoon tea cake which can be made with fragrant limes – or with lemons when they’re in season. If using lemons, you’ll need one large juicy one.
It’s a good idea to roll the lime (or lemon) on the bench top before squeezing to extract as much juice as possible for the syrup.

Ingredients

  • softened unsalted butter, 125g
  • caster sugar, 3/4 cup
  • limes 2, finely grated zest
  • free range or organic eggs 2, at room temperature
  • self-raising flour 1 1/2 cups, sifted with 1/2 teaspoon salt
  • milk, 1/2 cup (125ml)

Lime Syrup

  • lime 2, strained juice
  • sugar, 1/3 cup (60g)
Preheat oven to moderate (180C/160C fan-forced). Line bottom and sides of a loaf tin with baking paper.
Cream together the butter and sugar with the lime zest. Beat in the eggs one at a time.
Add half the sifted flour, then the milk, then the remaining flour.
Spoon into prepared tin and bake 40 – 45 minutes. Remove from oven and pour over the hot lime syrup.
For the glaze: place lime juice and sugar in a small saucepan over medium heat. Bring to the boil, stirring until sugar dissolves. Remove from heat and pour over cake while still in tin.